IRIS
SUMMO, CARMINE
 Distribuzione geografica
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Continente #
NA - Nord America 10.639
EU - Europa 4.362
AS - Asia 2.188
SA - Sud America 193
AF - Africa 81
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 6
Totale 17.489
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Nazione #
US - Stati Uniti d'America 10.567
IT - Italia 1.221
CN - Cina 912
SG - Singapore 718
SE - Svezia 652
RU - Federazione Russa 637
DE - Germania 423
UA - Ucraina 305
FI - Finlandia 298
GB - Regno Unito 192
FR - Francia 148
BR - Brasile 137
ID - Indonesia 116
BE - Belgio 90
CZ - Repubblica Ceca 79
IN - India 63
PH - Filippine 63
RO - Romania 57
VN - Vietnam 54
NL - Olanda 52
TR - Turchia 51
CA - Canada 49
IE - Irlanda 47
HK - Hong Kong 41
ES - Italia 36
IR - Iran 33
TH - Thailandia 27
AT - Austria 26
PK - Pakistan 23
EG - Egitto 22
TW - Taiwan 19
GR - Grecia 18
MX - Messico 18
ZA - Sudafrica 16
CL - Cile 15
GH - Ghana 15
KR - Corea 15
AU - Australia 14
JP - Giappone 14
LT - Lituania 13
BD - Bangladesh 11
CO - Colombia 11
EC - Ecuador 11
AR - Argentina 10
HU - Ungheria 10
MY - Malesia 10
PL - Polonia 10
DK - Danimarca 8
NO - Norvegia 7
PE - Perù 7
PT - Portogallo 7
ET - Etiopia 6
RS - Serbia 6
DZ - Algeria 5
EU - Europa 5
HR - Croazia 5
AE - Emirati Arabi Uniti 4
KZ - Kazakistan 4
NZ - Nuova Zelanda 4
TN - Tunisia 4
BA - Bosnia-Erzegovina 3
CH - Svizzera 3
EE - Estonia 3
IQ - Iraq 3
PA - Panama 3
SI - Slovenia 3
BG - Bulgaria 2
BJ - Benin 2
KE - Kenya 2
KG - Kirghizistan 2
MA - Marocco 2
NG - Nigeria 2
PF - Polinesia Francese 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AO - Angola 1
AZ - Azerbaigian 1
JM - Giamaica 1
LB - Libano 1
LK - Sri Lanka 1
ME - Montenegro 1
NI - Nicaragua 1
SC - Seychelles 1
SN - Senegal 1
UY - Uruguay 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 17.489
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Città #
Fairfield 1.477
Chandler 1.095
Woodbridge 877
Ashburn 766
Jacksonville 734
Houston 626
Seattle 578
Nyköping 529
Cambridge 516
Wilmington 474
Singapore 418
Ann Arbor 376
Bari 292
Roxbury 244
Lawrence 243
Nanjing 230
Beijing 175
Princeton 165
Des Moines 141
New York 138
Munich 125
Boardman 124
Helsinki 100
Inglewood 98
Jakarta 92
Rome 92
San Diego 75
Brussels 74
Los Angeles 61
Santa Clara 60
Moscow 54
Nanchang 52
Dearborn 51
Brno 48
Hebei 48
Shenyang 47
Dublin 45
London 43
Jiaxing 41
Milan 41
Paris 35
Hong Kong 34
Pune 30
Brooklyn 27
Changsha 25
Olomouc 25
Shanghai 25
Ho Chi Minh City 24
Somerville 24
Dong Ket 23
Redwood City 22
Tianjin 22
Nuremberg 21
Naples 19
Washington 19
Floreşti 18
Council Bluffs 17
Falkenstein 17
Guangzhou 17
Frankfurt am Main 16
Chiang Mai 15
Turin 15
Adelfia 14
Hefei 14
Cluj-Napoca 13
Corato 13
Modugno 13
Ottawa 13
Vienna 13
Winnipeg 13
Amsterdam 12
Ghent 12
Indiana 12
Istanbul 12
Makassar 12
Toronto 12
Bitonto 11
Kilburn 11
Norwalk 11
Wuhan 11
Barletta 10
Bucharest 10
Leawood 10
Padova 10
Tappahannock 10
Teo 10
Bacolod City 9
Bologna 9
Catania 9
Florence 9
Fort Worth 9
Hounslow 9
San Mateo 9
Sannicandro di Bari 9
Trani 9
Athens 8
Budapest 8
Falls Church 8
Jinan 8
Mascalucia 8
Totale 12.358
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 230
Volatiles and acceptability of liqueurs from kumquat and grapefruit 161
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 154
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 139
Chemical and thermal evaluation of olive oil refining at different oxidative levels 134
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 133
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 127
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 126
Production and characterization of functional biscuits obtained from purple wheat 125
Shelf life assessment of industrial durum wheat bread as a function of packaging system 122
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 122
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 119
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 119
Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy 119
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 118
Il profilo aromatico dei taralli 117
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 117
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 117
Use of olive leaf extract to reduce lipid oxidation of baked snacks 117
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 115
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 115
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 115
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 115
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 114
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 112
Olive leaf extract as natural preservative 108
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 107
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 107
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 106
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 106
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 104
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 103
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 102
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 101
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 101
Nutritional, physico-chemical and functional characterization of a global chickpea collection 101
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 100
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 100
Olive leaf extracts act as modulators of the human immune response 100
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 98
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 98
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 98
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 97
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 97
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 97
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 97
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 96
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 95
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 94
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 94
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 93
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 93
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 93
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 93
Sviluppo di burger a base di legumi 92
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 92
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 92
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 91
Characterisation of traditional Albanian breads derived from different cereals 91
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 91
Influence of processing and storage time on the lipidic fraction of taralli 90
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 90
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 90
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 89
Effect of salt reduction on quality and acceptability of durum wheat bread 89
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 88
Shelf life of stored not pasteurized olive-based pâtés 87
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 87
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 87
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 87
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 86
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 86
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 86
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 86
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 85
Has the use of talc an effect on yield and extra virgin olive oil quality? 84
Effects of free fatty acids on the oxidative processes in purified olive oil 83
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 83
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 83
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds 83
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation. 83
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 82
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 81
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 81
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 80
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 80
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 80
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 80
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 79
Effect of vacuum-packaging storage on the quality level of ripened sausages 79
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 78
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 77
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 76
Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits 76
Effectiveness of microsatellite DNA markers in checking the identity of Protected Designation of Origin extra virgin olive oil 76
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 76
Influence of the drying conditions on the volatile compounds of pasta 76
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 75
Influence of the different oils used in dough formulation on the lipid fraction of taralli 75
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 74
Totale 9.923
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Categoria #
all - tutte 86.123
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 86.123
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020568 0 0 0 0 0 0 0 0 0 170 322 76
2020/20212.418 188 126 264 164 367 119 227 121 187 334 179 142
2021/20221.742 70 245 37 106 84 112 61 109 122 87 243 466
2022/20233.043 437 301 204 237 388 421 41 283 543 33 85 70
2023/20241.447 100 215 70 96 111 363 67 55 47 92 64 167
2024/20254.031 295 238 552 317 311 662 499 709 425 23 0 0
Totale 18.299